Marry Me Chicken Soup with Spinach
A rich, velvety chicken soup featuring tender rotisserie chicken, ditalini pasta, sun-dried tomatoes, fresh spinach, Parmesan, and a creamy broth. Aromatic vegetables, garlic, and a subtle touch of red pepper create a savory, well-rounded flavor.
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Ingredients
- 2 cups fresh baby spinach
- 6 cups chicken broth
- 1 medium carrot peeled and cut into 1/2-inch dice
- 1/3 cup freshly grated Parmesan cheese
- 1/2 cup reduced-fat cream cheese softened to room temperature
- 2 cups shredded or pulled rotisserie chicken
- 1 bay leaf
- 2 large garlic cloves finely minced
- 3/4 cup dry ditalini pasta
- 1 tablespoon olive oil
- 1/2 cup oil-packed sun-dried tomatoes roughly chopped
- 1 medium yellow onion peeled and diced into 1/2-inch pieces
- 1/2 cup half-and-half
- 2 to 3 celery ribs diced
- A small pinch of crushed red pepper flakes
- Salt adjusted to taste
- Freshly ground black pepper adjusted to taste
Instructions
- Warm the olive oil in a large soup pot or Dutch oven over medium heat. Add the diced onion, carrot, and celery, then sauté for approximately 5 minutes, stirring from time to time, until the vegetables begin to soften and become aromatic.
- Add the minced garlic and cook for about 1 minute, just until fragrant. Stir in the chopped sun-dried tomatoes and crushed red pepper flakes, then cook for an additional minute so the flavors can combine.
- Place the bay leaf and ditalini in the pot, then pour in the chicken broth. Raise the heat until the liquid reaches a boil before lowering it to maintain a gentle simmer. Cook for 10 to 12 minutes, stirring periodically to keep the pasta from adhering to the bottom, until the ditalini is nearly tender.
- Turn the heat to low. Add the softened cream cheese and half-and-half, stirring gently until the cream cheese has completely dissolved into the broth. Allow the soup to continue simmering gently until it develops a slightly thicker, creamy consistency.
- Stir in the pulled rotisserie chicken, grated Parmesan, and baby spinach. Cover the pot and cook for another 1 to 2 minutes, or just until the spinach has wilted and the chicken is thoroughly warmed.
- Taste the finished soup and season with salt and freshly ground black pepper as needed. Ladle into bowls and serve while hot, adding extra grated Parmesan on top if desired.
Notes
Kale may be used in place of the baby spinach if preferred.
Reserving a small portion of the Parmesan for serving provides an additional savory finish.
Using oil-packed sun-dried tomatoes contributes particularly rich flavor.
Bringing the cream cheese to room temperature before adding it helps it melt more smoothly into the soup.
Reserving a small portion of the Parmesan for serving provides an additional savory finish.
Using oil-packed sun-dried tomatoes contributes particularly rich flavor.
Bringing the cream cheese to room temperature before adding it helps it melt more smoothly into the soup.